Making Artisan Chocolates - Flavor-Infused Chocolates, Truffles and Confections

By Andrew Garrison Shotts

Award Winning Pastry Chef and Chocolatier

Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Andrew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Andrew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits and liquors.


"Andrew Shotts started out by working for the best in the pastry and chocolate worlds. Now, he's beating them at their own game. From his sinfully good peanut butter patties to his creative seasonal ganaches, Andrew never hits a sour note. If you have even the tiniest sweet tooth, you're going to love what this guy makes. I know first hand." - Bobby Flay, Chef, Restaurateur, Author and Food Network Television Host

"Making Artisan Chocolates has a distinctive and easy approach to the chocolate making process. Andrew Shott's technique, cleverness, and sense of taste are evident inside each recipe." - Francois Payard, Chef, Restaurateur, and Author of Simply Sensational Desserts and Bite Size

$24.99 each


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